Raw, Organic Coconut Sugar – 5 lb. bag

$34.99

Many of my recipes call for Sucanat, which is unrefined, dehydrated cane juice. I have always advocated for only very limited use of any refined sweetener. However, recently I have written about my discovery of a whole-food, sweetener than can be used as a substitute for sugar or Sucanat. It’s COCONUT SUGAR. And its glycemic index is low!

This organic cane sugar alternative is naturally low-glycemic, which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2). Coconut Sugar is produced from the natural juices of tropical coconut palm sugar blossoms. Coconut sugar can be used in baking, to sweeten beverages or can be used in any recipe that would normally call for traditional sugar. Our coconut sugar is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C.

Many readers wrote to me saying they could not find this item. So I found a source and now you can have it as a 5lbs bag.

Use it in a one-to-one ratio in any recipe calling for sugar or Sucanat. The flavor is good and the texture works well in baking. One reader wrote asking about coconut sugar’s sustainability. I was concerned about that myself, since it’s another product that comes from far away. (Of course, so does virtually any other sugar you may be using.) However, in my research, while I wish I could say it fits in my ideal “locavore” recommendation—eating local foods as much as possible–I learned that palm sugars may be the “greenest” form of sugar I have ever used.

Coconut palms are nearly twice as productive, per hectare, as sugarcane. They are far more sustainable because they grow in diverse, wildlife-supporting ecosystems, rather than huge mono-crop plantings. Also, they can grow in severely depleted soils like sandy beaches and require very little water. Not only are they low maintenance and many crops grow in the wild, but they also improve soil structure and help marginalized land become lush jungle over time. Source: The World Bank’s Food and Agriculture Organization (FAO).

Product Description

I think you will enjoy baked goods that use Coconut Sugar as the sweetener. Remember also to use organic eggs (or 1 Tbsp. chia seeds soaked in 3 Tbsp. water, per large egg) in your baked recipes. Substitute finely ground whole wheat (white wheat is best for pastry-type baking) for the flour. Never use refined salt: use “Original Himalayan Crystal Salt” instead. Substitute cold-pressed, organic coconut oil for vegetable oil. Your recipes will be delicious AND far better for you!

Macro-Micro Nutritional Information

Agricultural products can differ, product to product, batch to batch, season to season, region to region. This information is based on averages from publicly available databases, primarily found on the internet. You’re encouraged to do your own research as well.

Macro-nutrients (mg /
100gm)

Coconut Palm Sugar

Agave Syrup

Honey

Maple Syrup

Brown Sugar

Refined, White Sugar

Nitrogen (N)

202

NA

NA

NA

10

0

Phosphorus (P)

79

7

4

2

3

0

Potassium (K)

1,030

1

52

234

65

2.5

Calcium (Ca)

8

1.5

6

67

24

6

Magnesium (Mg)

29

1

2

14

7

1

Sodium (Na)

45

1

4

9

2

1

Chlorine (Cl)

470

NA

NA

NA

16

10

Sulfur (S)

26

NA

NA

NA

13

2

Boron (B)

0.6

NA

NA

NA

0

Zinc (Zn)

2

0.2

0.2

4.2

.2

0.1

Manganese (Mn)

0.1

0.1

0.1

3.3

.2

0

Iron (Fe)

2

1

0.4

1.2

1.26

0.1

Copper (Cu)

0.23

0.1

0

0.1

0

0

Thiamine

0.41

0

0

0

0

0

Vitamin C

23.4

0.5

0.5

0

0

0

Sources:
COMPARISON OF THE ELEMENTAL CONTENT OF 3 SOURCES OF EDIBLE SUGAR

Blood samples (0.3-0.4 ml) were collected after feeding through finger prick using a 7ml Vacutainer at zero (0) hour, and thereafter at every 15 min interval for 1 hour, and every 30 min or the next hour.

The serum was separated from the blood using a refrigerated Effendorf centrifuge, and analyzed for glucose levels on the same day using a Clinical Chemistry Analyzer after calibration with the glucose standard (Glucofix Reagent1: Menarini Diagnostics, Firenze, Italy).

The blood sugar levels of the ten (10) healthy human subjects given coconut palm sugar and reference glucose food samples were graphed against the time of study. The incremental area under the glucose response curve (IAUC) of the coconut palm sugar was calculated geometrically ignoring the area below the fasting level (Wolever et al.,1991). The Glycemic Index (GI) of the coconut palm sugar was calculated as GI = IAUC of the test food / IAUC of standard glucose multiplied by 100. It’s index value is 35.

Glycemic Index and Glycemic Load

The glycemic index value tells you how rapidly a particular carb turns into sugar. It doesn’t tell how much of that carbohydrate is in a serving of a particular food. Both things are important to understand a food’s effect on blood sugar.

Glycemic load considers the quality and the quantity of carbohydrate content of the foods.

The following table gives a values for low, medium and high glycemic load for foods.

Low GI = 55 or less

Medium GI = 56 – 69

High GI = 70 or more

*Values are with reference to Glucose.

Foods that have a low glycemic index invariably have a low glycemic load, while foods with an intermediate or high glycemic index range from very low to very high glycemic load. Therefore, you can reduce the glycemic load of your diet by limiting foods that have both a high glycemic index and a high carbohydrate content.

According to Dr. Trinidad, a scientist from the Food and Nutrition Research Institute – Department of Science and Technology, the Glycemic Index (GI) is the glucose response of an individual from food relative to a standard glucose solution. Low G I foods are good for proper control and management of diabetes mellitus (type II diabetes) and has been shown to lower total and LDL cholesterol. It is also good for weight maintenance therefore prevents overweight and obesity.

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GreenSmoothieGirl and GSGLife founder, Robyn Openshaw’s passion for educating people about diet and nutrition arose from her own personal journey. 20 years ago, Robyn weighed over 200 pounds and had 21 chronic diseases.

Getting off the Standard American Diet proved a lifesaver. Robyn lost 70 pounds without dieting, by converting to a whole-foods, mostly plant-based diet. Twenty years later, she is a competitive athlete, free of all disease and symptoms, and at her ideal weight.